Main Meals

Warm smoked pork salad

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15 minutes
10 minutes
Wine/Spirit Pairing
Woolworths Jordan Merlot

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  • 450 - 500 g smoked pork fillet
  • Olive oil, for frying
  • 250 g rosmarino pasta, cooked al dente
  • 1 x 200 g packet baby spinach leaves
  • 40 g pecorino Romano, shaved
  • For the dressing, whisk:
  • 3 T lemon juice
  • 1 t Dijon mustard
  • 1 lemon, zested
  • 1 garlic clove, grated
  • 1⁄3 cup olive oil
  • Sea salt and freshly ground black pepper, to taste

1. Thinly slice the pork fillet. Quickly sear the medallions in a little hot oil, then toss in a large bowl with the dressing.

2. Add the hot, well-drained pasta and mix, then add the spinach.

3. Turn into a serving bowl or onto a platter. Add the pecorino, drizzle over a little olive oil and season with pepper. It shouldn’t need salt as both the smoked pork and cheese are salty.

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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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